Pumpkin Chocolate Chip Cookies
My gluten free Pumpkin Chocolate Chip Cookies are probably the first sign of fall in our house every year. I can’t count how many times I have made these soft, cake-like cookies. They are packed with pumpkin and rich chocolate flavor with a hint of cinnamon. I have used semi-sweet, bitter sweet and white chocolate chips in this recipe and they always turn out fantastic. My family loves the bitter sweet chocolate and my friend Ashley Glass says that her family loves the white chocolate chips. No one seems to turn them down however we make them!
Soooo Quick & Easy!
This batter comes together very quickly. Start with creaming the butter and sugar together. Then add the pumpkin and egg. Next, the dry ingredients and finally stir the chocolate chips in by hand. The batter is so creamy and beautiful, don’t you think?
On the Tray
Drop scoops of the batter onto a parchment lined baking sheet for easy cleanup. You can shape them using wet hands or the back of a measuring cup that is sprayed with oil or dipped in water. This will result in more uniformly shaped cookies since they don’t spread very much when they bake. If you aren’t fussy about their appearance, feel free to leave them in mounds just as they drop on the tray! They will still bake up deliciously!
Let the cookies cool for 5-10 minutes before removing from the baking tray, otherwise they might fall apart when you pick them up. That’s the only “trick” to this recipe!
What Substitutions can you Make?
Feel free to substitute Enjoy Life dairy free chips, Earth Balance dairy free buttery sticks and a Follow Your Heart brand Vegan Egg to suit your food allergy needs. There are other brands of course for these substitutions, so feel free to try whatever you like best. I am not paid to promote any products, I just share suggestions from products I use. The bottom line- this recipe is very adaptable. These gluten free Pumpkin Chocolate Chip Cookies are a bit cake-like and soft. They basically melt in your mouth… yumm!
I also adapted this recipe to make Pumpkin Whoopie Pies that are filled with an easy to make dark chocolate ganache. They are super delicious! For more pumpkin recipes try my recipe for Spiced Pumpkin Cheesecake or Apple Cider Pumpkin Bread
Pumpkin Chocolate Chip Cookies
Ingredients
- 1 cup sugar
- 1 cup butter (or dairy free buttery spread)
- 1 egg
- 1 cup canned pumpkin
- 2 cups Gluten Free Flour Blend with xanthan gum ((I use Bob's Red Mill 1 to 1 GF Baking Flour))
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- dash of salt
- 1 cup chocolate chips (sub dairy free if needed)
- ½ cup chopped walnuts (optional)
Instructions
- Preheat oven to 375 degrees. Line 2 baking sheets with parchment for easy cleanup.
- In a large bowl, blend sugar and butter. Add egg & pumpkin until well combined.
- Add flour, baking soda, baking powder, cinnamon and salt. Mix until combined, then add chocolate chips and nuts (if desired) by hand.
- Drop by spoonfuls onto a baking sheet. Use wet fingers or a measuring cup dipped in water or sprayed with cooking oil to flatten the cookies and shape them if you wish. They don't spread much and will remain close to the shape you put them in the oven.
- Bake until slightly browned on top, approximately 10-13 minutes. Let cool for 5-10 minutes. Enjoy!!!
